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My rice cooker also has a porridge cycle, good for cooking almost any grains or grain blends into a rich, creamy breakfast porridge. I usually just turn it on, go for my walk, and it is ready when I get home. It automatically goes to “keep warm” so everyone can eat as they are ready for breakfast.

Add all ingredients to rice cooker, stir gently to combine, set for the porridge cycle.

When the cycle is complete, spoon into a bowls and top as desired. I do like some rice milk, flax seeds, and a dash of maple syrup, but there are several recipes for a “traditional” Japanese rice porridge which include vegetables. It is really, really good!

In the past, beans were considered a humble food, a source of protein for the common folk before it became affordable to eat meat daily. Today, beans are generally seen as a side dish (barbecued beans)–or the province of vegetarians. People tend to think of them as bland and boring, and cooks often add meat […]

A while back someone on McDougall Friends started a thread asking how long or how many times others had been exposed to information about a plant-based diet before taking the plunge. Lots of people had a simple answer such as “after I saw Forks Over Knives.” Another remarked that it happened both all at once […]